Triple Bianco

Created by

  • Fabrizio Di Marzio -
level 1

Want to up your white chocolate gelato offer with a popular crowd-pleaser? The Triple Bianco takes the lovely, creamy taste of white chocolate to another level. Think the delicately sweet, smooth-textured character of 70% Belgian white chocolate with the velvety touch of Callebaut® ChocoCrema Bianco and a snappy crack of Callebaut® Ice Chocolate W2!

Yield: 4 kg (± 4.5 L) of gelato ready to serve

Recipe components

Callebaut® ingredients

Triple Bianco

IngredientsPreparation

Mix together with an immersion blender (± 2 mins.). For a better structure, leave to rest in the refrigerator (3-5°C) for ± 30 mins. Pour into batch freezer and start churning.
When the gelato leaves the batch freezer, fill half the gelato container and mix roughly with Callebaut® Ice Chocolate W2 and Callebaut® ChocoCrema Bianco to create a marble effect.
Fill the rest of the gelato container with gelato.
Mix in Callebaut® Ice Chocolate W2 and Callebaut® ChocoCrema Bianco again. Leave to rest in the blast freezer for a few mins.